Cream of Rice
(Paris.) Wash, drain, and parboil 1/2 pound of rice; add 1 quart of chicken broth, salt, pepper, and parsley, and a tablespoonful of chopped onions. Cook 1 hour and press through a sieve; add yolks of 2 eggs mixed with 2 tablespoonfuls cream and 6 forcemeat balls and some asparagus tips, both cooked previously. The balls must be made of chicken and bread-crumbs.